Combine the
rice with the next 6 ingredients. Fill the chili peppers with the
mixture and place them on a lightly sprayed or oiled baking sheet. Grate
the cheese and sprinkle it over the peppers. Preheat the
oven to 350 degrees. Place the
stock in a pan. Add the onion, garlic, cumin, coriander, chili powder,
and sherry; cook for 3 minutes. Add the tomato paste, pepper, and beans
and cook for 5 more minutes.

Reheat the
stuffed chilies in the oven for 10 minutes. Place the cooked bean
mixture in a blender or food processor and process until smooth and
creamy. Add small amounts of stock or water if necessary to thin the
mixture. Place the
black bean sauce on a serving platter, set the stuffed chilies on the
sauce, and garnish with the tomatoes and cilantro or arrange in
individual servings.